This post may contain affiliate links, please see our privacy policy for details.

Sweet Peach Rose Tart. Have you ever seen such a pretty tart?! It’s made using puff pastry, sweet honey, and lots of fresh peaches, nectarines, and plums. It might look hard to create, but it’s really not as tricky as you may think. Plus any extra effort is totally worth it, because not only is this tart pretty, it’s also so DELICIOUS. This tart and will be the topic of conversation anywhere you take it!

overhead photo of Sweet Peach Rose Tart with 1 piece cut, knife, and roses in photo

YOU GUYS! So sorry for all the shouting here, but I am in LOVE with this simple…ish summery tart. There are some recipes that I just get way too excited about and this tart is most definitely one of them.

It’s screams summer, it’s melt in your mouth good, and it’s pretty! All the things I love, and all in one tart.

When scheming up recipes for the month, I had no idea this was going to be one of the recipes I’d create. But after seeing the apple version of this tart floating around on Pinterest, I suddenly had the very strong desire to create my own rose tart, only with peaches, nectarines, and red plums. I then proceeded to spend the next six plus hours working on developing and perfecting this recipe.

This was a little over a week ago and I’ve been dying to tell you about it ever since. I had to wait until just the right day to share, and today’s the day. Mainly because it’s Friday, but also because we are now more than mid way through July, and summer stone fruit season is in full swing.

So it’s time we talk all things peaches, nectarines, plums, and french inspired rose tarts.

sliced peaches in honey

{peaches in thyme honey}

rolling peach slices into roses, overhead prep photo

{rolling peaches into roses}

peach rose petal prep shot

{peach rose petal}

I’m not going to sugar coat anything here, this tart will take you some tome to create, but it’s fun, and it’s the perfect weekend baking project.

For the most part, I’ve really been trying to stick to rather simple recipes because I totally get that life is busy and no one has time to spend hours in the kitchen every single day…except for me, but hey, it’s kind of my job.

Sometimes though, I really just want to share the recipes that are truly inspiring and exciting me most, and right now it’s this tart. It will take longer than thirty minutes to make, but the good news is that this tart is packed full of delicious summer stone fruit. And while it is a little more time consuming than you might prefer, it’s truly a show stopper, and anyone you serve it to is going to be highly impressed.

I know I said this, but it really is worth all the effort. Trust me, I would not steer you wrong.

overhead photo of raw Sweet Peach Rose Tart with hands in photo before baking

Now. Details. Details. DETAILS.

There are three things I need to stress right off the bat with this tart.

Thing one, yes it will take you some time to create all these little roses, but I promise it’s not too hard and if you put on some good music, or your favorite podcast, time will fly.

far out overhead photo of Sweet Peach Rose Tart

Thing two, you absolutely just cannot stress about creating perfect roses because unless you’re a pro baker, it’s just not happening…and that’s OK. I personally love the imperfect look. It’s REAL.

Thing three, use a mix of peaches, nectarines, and plums for different shades of pinks, reds, and yellows. It makes for a gorgeous tart. Just be sure that your stone fruit is firm to the touch and not soft.

overhead photo of whole Sweet Peach Rose Tart

The recipe and ingredients are actually super simple. For the tart’s crust, I just used store-bought puff pastry. It’s kind of my go-to when making tarts because it’s easy, and I personally couldn’t make anything better myself. Sometimes store-bought is OK.

The filling is very much inspired by a french frangipane tart. I used nuts, butter, and egg yolk to create a creamy base, and then topped that with my peach, nectarine, and plum roses. Very simple, very good.

overhead close up photo of whole Sweet Peach Rose Tart

Now the hard part, forming the roses, which really isn’t as hard as you might think. It’s important to slice the peaches very thin so that they are easily bendable. This is the key to creating the roses.

The fruit gets soak in thyme infuse honey, which adds sweetness and flavor, but softens the fruit and makes it easier to shape and bend into a rose. I tried my best to provide some process shots of forming the roses, so take a look at those before baking this.

I will also be adding a how-to video as soon as I can, so stay tuned for that. It’s on my list of videos to make for our next filming week.

Once you have the roses all in place, brush the remaining honey over top and then bake. Not too bad, right?

overhead photo of Sweet Peach Rose Tart with 4 pieces cut into triangles

I highly recommend listening to music or a podcast while you do this and just zoning out. I actually had so much fun creating this dish, and really want to do it again soon before summer is over.

Also, if you have a friend who loves to bake, try making this a girl’s night (or guys!), and do dinner and tart baking while drinking wine and talking. Actually sounds kind of perfect for tonight…

Who is in? Cool. Cool.

overhead close up photo of Sweet Peach Rose Tart triangle with roses in photo

Oh and lastly? I know you don’t see any in the photos, but this tart is beyond delicious with a scoop of vanilla ice cream, oh, and an extra drizzle of honey too.

You have to try it, SO GOOD.

overhead photo of Sweet Peach Rose Tart cut into 3 triangles with sun streaking through

If you make this sweet peach rose tart, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this tart, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Sweet Peach Rose Tart

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories Per Serving: 410 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Slice the fruit very thin using a mandolin or a sharp knife. Place the fruit in a heat proof bowl.
    2. Heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until the sauce just comes to a boil. Remove from the heat and pour the honey sauce over the sliced peaches. Let sit 5-10 minutes.
    3. Line a 10 inch pie plate or tart pan with parchment paper. Roll the pastry out into 1/4 inch thickness and fit inside the pie plate. Trim the pastry around the edges.
    4. In the bowl of a food processor, combine the nuts, butter, and egg yolk and pulse until mostly smooth. Spread inside the pastry. 
    5. Arrange 3-4 fruit slices lengthwise, overlapping each slightly on a clean counter (see photo above). Roll the fruit from left to right to create a rose (see photo above). Place the roses into the prepared dish, pressing them gently into the nut spread to adhere, it's OK if your roses are not perfect. Don't stress. Repeat with the remaining fruit, placing the roses in the prepared dish as your work. Brush any honey sauce left in the bowl over the roses. Place the tart in the fridge for 15 minutes to chill. 
    6. Preheat the oven to 375 degrees F. Remove the tart from the fridge and transfer to the oven. Bake for 35-45 minutes or until the pastry is golden. Let the tart cool 10 minutes before lifting out of the pie plate. 
    7. Serve warm or at room temperature with honey and vanilla ice cream. Enjoy! 
View Recipe Comments

overhead horizontal photo of Sweet Peach Rose Tart

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Thanks so much for sharing Abigail!! I actually don’t listen to much music when I’m cooking:) I hope you love the recipe! xx

      1. You’re welcome! I highly recommend the music I linked in my comment. It puts me in a really creative mood. 🙂 I’ll let you know when I make this tart. It seems like the perfect spring treat!

    1. Hi Lauren,
      Sure, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xT

    1. Hey Shirley,
      You could make a day or two in advance before serving. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. 4 stars
        Came out beautiful. I agree the filling felt a bit salty so I added sugar and made it with unsalted butter. Also a drizzle of honey or sprinkle of granulated sugar over it doesn’t hurt if your stone fruit is tart.

    1. Hi Madison,
      I’ve not tested this with hazelnuts, but it should work well for you! Please let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan

    1. Hey Jessica,
      Sure, I think that would be fantastic. I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan

  1. hi, i want to make this tart a few hours ahead. would it be best to cook in oven then store on bench or keep in the fridge chilling at step 5 and then cook at time? ie. kinda want to know what way would = less soggy.

    1. Hey there,
      I would keep in the fridge until you are ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. Hi Tieghan, this looks amazing! Just wondering if you would have any suggestions for a nut substitute? My friend has an allergy to nuts and sunflower seeds. Would oats work maybe? Can’t wait to try this.

    1. Hey Lauren! I would recommend omitting the nuts completely. The recipe should be fine with just the butter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan